Roast Turkey Breast with Sweet Potato, Pineapple, Cranberry Relish

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Slices of tender roasted breast of turkey get all dressed up with a sweet potato, cranberry and pineapple relish. The sweet relish gets some zip from fresh ginger.


2 20-oz. cans pineapple chunks, reserve juice
1⁄4 cup butter
3 cups sweet potatoes, peeled and cut into 3⁄4-in. chunks
1 tbsp. plus 1 tsp. fresh gingerroot, grated
3⁄4 cup brown sugar
1 tsp. salt
2 12-oz. bags fresh or frozen cranberries

2 11⁄2 lb. boneless turkey breasts, with skin
Salt and pepper, as needed
1⁄2 cup pineapple juice
1⁄2 cup chicken broth


1. For relish, drain pineapple, reserving juice. Melt butter over high heat. Add sweet potatoes and sauté, stirring until barely tender, 3-4 min. Stir in 1⁄2 cup reserved pineapple juice, gingerroot, sugar, salt, and cranberries.

2. Cook, stirring until berries begin to pop, about 3 min. Stir in pineapple chunks. Remove from heat and let stand 5 min.

3. Sprinkle turkey with salt and pepper and place skin side up in a 9-in. X 13-in. baking dish.

4. Pour 1⁄2 cup pineapple juice and broth around breasts. Bake 40-45 min. until done. Remove turkey from pan and thinly slice. Serve with relish on the side.

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